Easy Tuscan Chicken and Potatoes

Tuscan Chicken and Potatoes


Tuscan chicken and potatoes, with spinach and sun-dried tomatoes, all in a garlic cream sauce is what dreams are made of!  This Tuscan dish inspired meal is loaded!


Tuscan Chicken and Potatoes


This Tuscan chicken and potatoes recipe is going to be your families favorite.  The chicken is so juicy, with TONS of flavor.  With creamy potato in every bite. You only need a few ingredients, one skillet and one casserole dish to make this recipe which makes momma happy! 



Tuscan chicken and potatoes



  • The creamy sauce is so delicious you’re going to want to use it for everything!  You can change out  the chicken thighs for steak, salmon fillets, pork chops or shrimp.  Cooking time will change with the different kinds of meat. So be prepared. 
  • You can add lemon!  a  little citrus can brighten up your dish! Just add 1-2 tablespoons lemon juice to the cream sauce.
  • Can you ever have too much cheese? Layer the chicken with fresh mozzarella slices, cover and turn the oven to lower heat until the cheese melts.
  • You can replace or add to the Parmesan, you can use Gouda, Fontina, Gruyere, etc. Have some fun.


Tuscan chicken and potatoes


  • 6 Chicken Thighs
  • 2 cups Potatoes, cut up in small chunks
  • tbsp. Oil for frying  
  • 3 cloves Garlic minced
  • 1.5 cups Heavy cream or half and half
  • 1/3 cup Sun-Dried Tomatoes cut into strips
  • 2 cups baby spinach
  • 1/2 cup Parmesan Cheese grated
  • 4 slices Bacon chopped
  • Salt & pepper to taste
  • 1 teaspoon Sweet paprika
    Cooking Spray
  • Parsley for garnish

Tuscan chicken and potatoes


  • Preheat your oven to 400 F;
  • In a pot bring a water to boil, add a teaspoon of salt and add cut up potatoes; cook them for approximately 15 minutes, then drained and set aside.
  • Heat up cooking oil in a cast iron skillet or other heavy pan;
  • Season chicken on both sides with salt, pepper and sweet paprika;
  • Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes;
  • Remove the chicken from the skillet and set aside;
  • Discard all but a tablespoon of fat from the skillet and add garlic. Cook for about a minute and then pour in the heavy cream.
  • Let the cream cook for a couple of minutes until thickened up (about 5 minutes). Then add spinach and sun dried tomatoes and mix well;
  • Turn off the heat and add Parmesan Cheese, mix until melted and well combined with the sauce. Check for seasoning and add salt and pepper as needed.
  • Prepare a casserole dish by spraying it generously with cooking spray; 
  • Add potatoes to the casserole dish; pour the sauce over the potatoes and place chicken on top of it;
  • Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and internal thermometer shows 165F and the potatoes are fork tender.
  • While your chicken and potatoes are baking, add cut up bacon to a clean skillet and cook until golden brown and crispy;
  • Once the chicken and potatoes are cooked, remove casserole dish from the oven, sprinkle with bacon and parsley and serve immediately. Enjoy!



Did you try our Tuscan chicken and potatoes? What did you think? We would love to hear from you! Please leave us a comment below or please tag us! @theloulougirls_





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4 thoughts on “Easy Tuscan Chicken and Potatoes”

  1. This looks absolutely delicious! I’m always on the hunt for good chicken recipes, and I’d say this one fills the bill!

    Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!

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